Cajun Sausage and Chicken Alfredo Over Pappardelle Pasta

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

A little spicy and a lot Yummy, adjusted for our tastes by Tisha 8/2/24

12 oz pappardelle pasta, cooked and set aside

1 tbsp olive oil

¾ pound Conecuh sausage (or your favorite brand), sliced

½ pound or more cooked chicken (shredded)

1 ½ cups cream

1 cup grated Catija, Pepper jack, (or any mild (not salty) melting cheese

1 tablespoons home made Cajun seasoning (MADE WITHOUT THE SALT) (see below)

½ teaspoon garlic "better than bouillon" paste

½ teaspoon onion "better than bouillon" paste

½ teaspoon smoked paprika

½ tsp black pepper

Fresh parsley or green onion tops, chopped (for garnish on top)

subheading: Homemade, "no salt" Cajun seasoning:

2 tablespoons paprika

2 tablespoons garlic powder or granules

2 teaspoons cayenne

2 tablespoons dried oregano

1 teaspoon dried thyme

1 tablespoons onion powder

2 teaspoons freshly ground black pepper

Note: Ingredients may have been altered from the original.

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